Download as PDF, PPTX
Uploaded byUniv. of Tripoli
Food safety
Foodborne illness is caused by consuming contaminated food or drink. It often causes vomiting, diarrhea and abdominal pain. Each year in the US, foodborne illness affects 48 million people, hospitalizes 128,000, and kills 3,000. Food can become contaminated through chemicals, physical hazards or microorganisms like bacteria. Cross-contamination is a major cause of foodborne illness. Conditions like moisture, warm temperature, neutral pH and adequate time allow microbes to grow. Proper cooking, cleaning, separation of foods and refrigeration are key to preventing foodborne disease.
More Related Content
Food safety
- 1. Dr. Yousef Elshrek FoodSafety
- 2. •Initial Questions • Whatis Food born Illness? Foodborne illness is an infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Common foodborne illness symptoms include 1. Vomiting, 2. Diarrhea, 3. Abdominal pain, 4. Fever, and chills. • Most foodborne illnesses are acute, • Meaning they happen suddenly and last a short time, • Most people recover on their own without treatment. • Occasionally, foodborne illness may lead to more serious complications. • Each year, an estimated 48 million people in the United States experience a foodborne illness. • Foodborne illnesses cause 128, 000 hospitalizations and about 3,000 deaths in the United States annually.
- 3. How Does Food Become Hazardous? Foodbecomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. Food can become contaminated from chemical, physical or biological sources. Chemical hazards: Chemical hazards include substances such as cleaning solutions and sanitizers. Physical hazards: Physical hazards are foreign particles, like glass or metal. Biological hazards: Biological hazards come mainly from microorganisms including bacteria, viruses and parasites.
- 4. • What isCross-contamination? • Cross-contamination is the transportation of harmful substances to food by: • Hands that touch raw foods, such as chicken, then touch food that will not be cooked, like salad ingredients. • Surfaces, like cutting boards or cleaning cloths, that touch raw foods, are not cleaned and sanitized, then touch ready-to-eat food. • Raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat foods. • Utensils, such as knives, which cut raw foods, such as chicken, then cut ready-to-eat food such as Romaine lettuce.
- 5. What Conditions EncourageBacteria To Grow? Warm Neutral-slightly acidic pH Moist Protein-rich 41°F (5°C) and 135°F (57°C)
- 6. What Is FAT TOM F.A.T.T.O.M.explains what allows foodborne pathogens to grow. You'll also learn some important food safety terms. FAT TOM will help you to remember these valuable terms: Food Acidity Time Temperature Oxygen Moisture
- 7. Conditions that supportthe growth of microbial pathogens include:
- 8. • There aresufficient nutrients available that promote the growth of microorganisms. • Protein-rich foods, such as meat, milk, eggs and fish are most susceptible FOODA T T O M
- 9. F ACIDITY T T O M Foodborne pathogens requirea slightly acidic pH level of 4.6-7.5, while they thrive in conditions with a pH of 6.6-7.5. The United States Food and Drug Administration's (FDA) regulations for acid/acidified foods require that the food be brought to pH 4.5 or below.
- 10. Food-borne pathogens growbest in temperatures between 41 to 135 °F (5 to 57 °C), a range referred to as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 to 104 °F (21 to 40 °C)
- 11. Food should beremoved from "the danger zone" within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe.
- 12. • Almost allfoodborne pathogens are aerobic, that is requiring oxygen to grow. • Some pathogens, such as Clostridium botulinum, the source of botulism, are anaerobic.
- 13. use and ismeasured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have aw between 0.95 and 1.0. FDA regulations for canned foods require aw of 0.85 or below
- 14. • Microorganisms andtheir water activity
- 15. • Food andwater activity
- 16. • Basics forHandling Food Safely • Shopping • Storage • Preparation • Thawing • Cooking • Serving • Leftovers • Refreezing Cold Storage Chart
- 17. Safe steps infood handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe: Clean — Wash hands and surfaces often. Separate — Don't cross- contaminate. Cook — Cook to the right temperature. Chill — Refrigerate promptly.
- 18. • Shopping • Purchaserefrigerated or frozen items after selecting your non-perishables. • Never choose meat or poultry in packaging that is torn or leaking. • Do not buy food past "Sell-By," "Use-By," or other expiration dates.
- 19. • Storage • Alwaysrefrigerate perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2 ºC). • Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below. • Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. • Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. • To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer. • Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F. If the cans look ok, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes, fruits) will keep their best quality for 12 to 18 months; low- acid canned food (meats, vegetables) for 2 to 5 years.
- 20. • Preparation • Alwayswash hands with warm water and soap for 20 seconds before and after handling food. • Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water. • Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water. • Marinate meat and poultry in a covered dish in the refrigerator.
- 21. • Thawing • Refrigerator:The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food. • Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing. • Microwave: Cook meat and poultry immediately after microwave thawing.
- 22. Preparing • Proper Thawing –Refrigerate at 41° F or lower – Under running water at 70° F or lower – In a microwave if the food will be cooked immediately • Meat, Fish, Poultry – Use clean and sanitized work areas and equipment – Wash hands properly – Remove from refrigerator only as much as you can prepare at one time – Return raw prepared meat to refrigerator, or cook it immediately • Eggs – Handle pooled eggs with special care – Consider using pasteurized egg products – Promptly clean and sanitize all equipment and utensils
- 23. Preparing • Produce – Donot expose to raw meat and poultry – Wash thoroughly under running water – When soaking, do not mix with other items – Refrigerate and hold cut melons at 41° F or lower • Ice – Ice must be made from drinking water – Ice used to chill should not be used as an ingredient – Use a clean, sanitized container and ice scoop
- 24. • Cooking • Cookall raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F (71.1 ºC) as measured with a food thermometer. • Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food thermometer
- 25. 165° F -Poultry -Stuffing/Casserole -Hazardous food cookedin microwave (eggs, poultry, meat, fish) 155° F -Ground meat -Ground, chopped, or minced fish 145° F -Steaks/chops -Roasts -Fish -Eggs 135° F -Fruit or Vegetables -Commercially processed, ready to- eat food *temperatures must be maintained for at least 15 seconds, excluding roasts which must be maintained for 4 minutes.
- 26. Holding • Check thetemperature of food at least every four hours • Establish a policy to determine how long food will be held • Cover food • Prepare food in small batches Cold food Hot food ▪ Must be held at 41° F or lower OR ▪ Can not exceed 70° F and is served or discarded within six hours ▪ Must be held at 135° F or higher OR ▪It is served and discarded within four hours
- 27. • Serving • Hotfood should be held at 140 °F (60 °C) or warmer. • Cold food should be held at 40 °F (4.4 ºC) or colder. • When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often. • Perishable food should not be left out more than 2 hours at room temperature—1 hour when the temperature is above 90 °F (32.2 ºC).
- 28. Serving Kitchen Staff • Useclean and sanitized utensils for serving • Use serving utensils with long handles • Store serving utensils properly • Use gloves when handling ready-to-eat foods • Practice good personal hygiene Self-Service • Identify all food items • Maintain proper food temperatures • Replenish food on a timely basis • Do not refill soiled plates or use soiled silverware
- 29. • Leftovers • Discardany food left out at room temperature for more than 2 hours—1 hour if the temperature was above 90 °F (32.2 ºC). • Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling. • Use cooked leftovers within 4 days. • Reheat leftovers to 165 °F (73.9 °C).
- 30. • Refreezing Meat andpoultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing. Cold Storage Chart These short, but safe, time limits will help keep refrigerated food from spoiling or becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only.
- 31. How can Ihandle food safely?
- 32. Hand Washing • Usingwarm or lukewarm running water, wet your hands and apply soap- antibacterial- is not required to have clean hands. Warm or lukewarm is preferred. This is because cold water is not as effective and hot water should be avoided because it is drying to the skin. Dry skin is more likely to have tiny cracks, which can lead to infection. • Rub your hands together to make a lather. If you have dirt under your nails, use this opportunity to clean under them. Rub your palms together and intertwine your fingers to make sure you get between them. Don't forget the back of your hands! • Keep rubbing your hands together! For a proper hand washing, this step should take no less than 20 seconds. Not sure when you're done? Try singing your ABC's twice, and you should be fine. • Rinse your hands well. Ideally, start by rinsing your wrists and letting the water run off of your fingertips. Then rinse the rest of your hands as necessary to remove all lather. • Dry your hands well, using a clean paper towel or allowing your hands to air dry. Nurses and doctors are trained to turn the faucet off with a paper towel or with an elbow. Why? The faucet was turned on with dirty hands, so you may not want to touch it with your freshly cleaned hands. In fact, some sinks in hospitals use foot pedals to make this process easier.